NUTRITIONAL ADDITIVE

Dwi Yuli Pujiastuti, S.Pi., M.P., M.Sc

Fakultas Perikanan dan Kelautan
Universitas Airlangga
 NUTRITIVE ADDITIVES

• Nutritive additives are nutrients added to food during

manufacture
• The foods are then called fortified foods.
Functions
Replace nutrients lost in processing e.g. flour skimmed milk
To increase nutritional value e.g. breakfast cereal
To increase sales e.g. fruit juice
To imitate another food e.g. butter/marg, meat /TVP
 FAT-SOLUBLE VITAMIN

VITAMINS - TWO MAIN CATEGORIES

Water soluble Fat Soluble

A
B D
C E
K
 FAT-SOLUBLE VITAMIN
• In order to add fat-soluble vitamins to aqueous foods, it maybe
possible to use products which are compounded with such water-
soluble substances as gelatin, sucrose and acacia. These water-
dispersible forms of the fat-soluble vitamins contain either the natural
antioxidants, Vitamin E, ascorbyl palmitate, ascorbic acid, or synthetic
compounds BHA, BHT.

• The water-soluble vitamins include Vitamin C and the Vitamin B group

- thiamin, riboflavin, niacin/niacinamide, pyridoxine, cyanocobalamin,
folic acid, pantothenic acid and biotin. These vitamins are quite stable
when kept dry in their unopened containers. A shelf-life of at least one
year can be expected.
 VITAMIN
• Added vitamins are generally as stable as those that occur in a product naturally. In
order to estimate the extra amount of vitamins required to account for losses during
processing and shelf-life of the product, the food scientist must consider the nature
of the product, the methods used in processing, the packaging and the conditions
under which the product will be stored.

• All vitamin-fortified products should undergo stability testing in the

development stage. The product should be stored under conditions which
simulate or exceed conditions of normal use. For example, under
accelerated testing conditions, the product is kept at 35 or 45°C and 45%
humidity for several weeks. Vitamin assays should be performed at time 0, at
1 week, 2 weeks and at monthly intervals for three months. Along with
potency testing, the scientist should perform sensory evaluation
• Tubuh yang normal dapat menyimpan persediaan
vitamin yang cukup untuk waktu 4 –12 bulan. Jadi
apabila seseorang tidak memakan vitamin untuk
jangka waktu tersebut, tidak akan ada efek apa-
apa terhadap kesehatannya.

• Apabila kita terlalu banyak mengkonsumsi

vitamin, maka vitamin yang larut dalam air akan
terbuang percuma melalui air kencing (urine),
sedangkan vitamin yang tidak larut dalam air akan
terus terkumpul di tubuh yang lama kelamaan
akan menimbulkan efek yang kurang baik pada
tubuh
 VITAMIN A
RETINOL AND BETA-CAROTENE
Retinol Beta-Carotene

Named because of its Present with chlorophyll in

plants, converted to
concern with retina of
Vitamin A in gut wall
eye
Only found in animal
foods
 VITAMIN A –
RETINOL AND BETA-CAROTENE

Functions Effects of deficiency

• Regulates growth • Retarded growth,
• Promotes healthy skin malformed bones
• Maintenance of healthy • Dry mucous membranes
epithelial tissues • Xeropthalmia - dry eye
• Necessary for membrane
production of • Night blindness
Rhodopsin - pigment in • Susceptibility to
retina, helps eye adapt infection
to dim light
 VITAMIN A - RETINOL AND
BETA-CAROTENE
Carotene
Go for Color!
Sources Think
Retinol - Cod liver oil, Yellow, Orange,
liver, dairy products, Red, Deep Green
herring, egg yolk
Beta-Carotene
Dark green leafy
vegetables, broccoli,
carrots, deep orange
fruits and vegetables
 VITAMIN A - RETINOL AND
BETA-CAROTENE
Properties RDA
• Fat soluble
600 µg per
• Insoluble in water day
• Can be destroyed by 90% of
oxygen, light and air Vitamin A in
• Some reduction in the body is
dehydration stored in the
• Powerful antioxidant liver
 VITAMIN D - CALCIFEROLS

Cholecalciferol

The sunshine
Vitamin!
The sun activates Provitamin
7 dehydro cholesterol
present in fat under skin
Manufactured synthetically
for use as vitamin
supplement

Provitamin 7 dehydro cholesterol

Cholecalciferol
 VITAMIN D -CALCIFEROLS
Functions Effects of deficiency
• Absorption and laying • *Rickets in children and
down of calcium and *osteomalacia in adults
phosphorous in bones * Conditions where bones
and teeth are soft and cannot take
weight of the body
• Regulates calcium
balance between bones
and blood • **Osteoporosis
• Prevents rickets **Bones become light, less
dense and prone to
fractures

• Dental caries
 VITAMIN D -CALCIFEROLS

Sources
Sunlight conversion
Fish liver oils
Dairy products
Oily fish
Margarine
 VITAMIN D -CALCIFEROLS
Probably
the most RDA
Properties
stable of 7 -10µg per
• Fat soluble the vitamins day
• Insoluble in water
• Stable to heat, acids,
alkalis, oxygen
• Unaffected by cooking or
preservation
 VITAMIN E -TOCOPHEROLS

Functions
• Powerful antioxidant
• May reduce risk of heart disease,
stroke, cancer
• Improves absorption of vitamin A
Effects of deficiency
• Deficiency is rare
• Linked to conditions
associated with
malabsorption of fat
• Nerve damage, loss of
balance, lowered immune
system

Anti coagulants
and anti oxidants
 VITAMIN E -TOCOPHEROLS

Sources
Wheatgerm
Oatmeal
Oils and animal fats
Leafy greens
Eggs
 VITAMIN E -TOCOPHEROLS
Properties
RDA
• Fat soluble Based on
• Insoluble in water polyunsaturated
• Stable to heat, unaffected fatty acid
by cooking or preservation intake
• Acts as antioxidant, delays
rancidity and oxidation
• Damaged by alkalis and UV
light
VITAMIN K - NAPTHOQUINONES

Functions Effects of deficiency

• Constituent of • Abnormal clotting,

prothrombin which is bleeding.
necessary in blood • Deficiency is rare
clotting

Sometimes called
“Coagulation” vitamin
VITAMIN K - NAPTHOQUINONES

Sources

Dark green vegetables

Liver
Lean meat
Eggs
Manufactured by bacteria in
intestine
 VITAMIN K - NAPTHOQUINONES

RDA
Properties No established
• Fat soluble recommendation
• Insoluble in water
• Stable to heat, unaffected
by cooking
• Destroyed by light, strong
acids, alkalis
 HYPERVITAMINOSIS -
EXCESS VITAMINS A AND D
• Hypervitaminosis A - Excess Vitamin A is stored in
the liver. In extreme cases can cause dry skin,
enlarged liver, fatigue, hair loss, headaches, appetite
loss, vomiting, risk of birth defects and miscarriage.
• Hypervitaminosis D - More common in young children
than adults. Results in high concentration of calcium
in blood. Symptoms - nausea, mental confusion,
vomiting and thirst.
 VITAMIN B1 - THIAMINE
Deficiency
Functions
• Fatigue, depression,
• Essential for release of irritability
energy from carbohydrates
• Necessary for appetite and • Beri-beri - disease of
good health nervous system
Common in countries where polished rice
• Needed for normal is staple food

functioning of nervous
system
 VITAMIN B1 - THIAMINE
Sources
Meat and offal
Oatmeal, breakfast
cereals
Wheatgerm
Fortified white flour
Milk
Eggs
Vegetables
 VITAMIN B1 - THIAMINE

Properties RDA
• Water soluble 1mg per day -
• Destroyed by high Requirement
temperatures increases with
energy expenditure
• Destroyed by alkalis
• Lost by milling flour,
leaching into cooking
liquids and in thawing
frozen food
 46

VITAMIN B2 -RIBOFLAVIN
Functions Deficiency
• Metabolism of carbohydrates, • Loss of appetite
proteins and fats • Swollen tongue, cracked
lips, eye infection,
• Growth, repair, development of dermatitis
body tissues - healthy skin, eyes
and tongue
• The principal growth promoting
factor in the vitamin B complex

MACalvey/Teachnet/Vitamins 2006
 47

VITAMIN B2 -RIBOFLAVIN

Sources
Offal
Milk
Cheese
Eggs
Yeast extracts
Green Vegetables

MACalvey/Teachnet/Vitamins 2006
 VITAMIN B2 -RIBOFLAVIN

RDA
Properties
1 - 1.5 mg per day
• Water soluble
• Unstable at high
temperatures
• Destroyed by alkalis
• Light sensitive
 VITAMIN B -NIACIN (NICOTINIC
ACID)
Functions Deficiency
• Metabolism of • Fatigue, depression,
carbohydrates, proteins irritability
and fats • Beri-beri - disease of
nervous system
• Needed for normal
Common in countries where
functioning of nervous polished rice is staple
system food
VITAMIN B -NIACIN (NICOTINIC
ACID)

Sources
Meat, Offal
Yeast extracts
Yeast
Bran, wheatgerm, flour
Some pulses, dried fruit
 VITAMIN B -NIACIN (NICOTINIC
ACID)
*Related to
*RDA protein intake
Properties
15 - 20mg per day
• Water soluble
• Stable to heat
• Fairly stable to
acids/alkalis
• 80 -90% loss in milling
 VITAMIN B6 -PYRIDOXINE
Functions
• Protein metabolism
• Involved in formation of
haemoglobin, hormones and
structural proteins
• Healthy development of
nervous system
Deficiency
• Tiredness and
Fatigue, irritability
• Premenstrual tension
• Infants may suffer
convulsions if there
is deficiency
 VITAMIN B6 -PYRIDOXINE

Sources
Meat
Offal
Eggs
Yeast extracts
Fish
Cereals
 VITAMIN B6 -PYRIDOXINE

RDA
Properties 2mg per day
• Water soluble
• Reasonably heat stable
• Sensitive to high
temperatures, oxygen,
milling and processing
 VITAMIN B12 - (CYANO)
COBALAMIN
Functions Deficiency
• Red blood cell formation • Pernicious anaemia
• Nervous system - maintains • Nerve degeneration
myelin sheath around
nerves
• Helps treat pernicious
anaemia
 VITAMIN B12 - (CYANO)
COBALAMIN
Sources
Meat, Offal
Fish
Cheese
No B12 in plant
foods - Vegans,
vegetarians risk
of deficiency
 VITAMIN B12 - (CYANO)
COBALAMIN
RDA
Properties
3-4 µg per day
• Water soluble
• Heat stable up to 100°C
• Affected by strong
acids/alkalis
• Affected by light
 VITAMIN B -FOLIC ACID
Functions
• Red blood cell formation
• Essential for synthesis of
DNA and RNA
• Development of brain, spinal
cord and skeleton in foetus
• Reduces risk of neural tube
defects e.g. spina bifida
• May play role preventing
heart attacks, strokes and
cancer
Deficiency
• Fatigue in mild cases
• Anaemia in severe
cases
• Neural tube defects
Important to take
folic acid prior to
conception and vital
during first 3 months
pregnancy
 VITAMIN B -FOLIC ACID
Sources
Offal
Fortified cereals
Green leafy vegetables
Potatoes
bread
Milk
Wheatgerm
 VITAMIN B -FOLIC ACID

Properties RDA

• Water soluble 300 µg per day

• Unaffected by acids More during

pregnancy
• Sensitive to light and
oxidation
 VITAMIN C -ASCORBIC ACID
Functions Deficiency
• Formation of connective • Weakening of
tissue, collagen connective tissue
• Critical to immune system • Susceptibility to
• Helps absorption of iron infection
• Prevents scurvy • Incomplete iron
absorption
• Promotes healing of wounds
and healthy blood vessels • Delayed healing of
wounds
• Acts as antioxidant, protects
HDL cholesterol
 VITAMIN C -ASCORBIC ACID

Sources
Rosehips, blackcurrants,
green peppers, kiwi, citrus
fruits, strawberries,
spinach, cabbage,
broccolli
 VITAMIN C -ASCORBIC ACID
Properties RDA

• Water soluble 30-60 mg per day

• Destroyed by alkalis, dry

or moist heat and enzymes
• Sensitive to light and
oxygen
• Acts as an antioxidant
Least stable of
all vitamins
 How to analyze the Vitamin?
Vitamin assays can be classified as follows:
1. Bioassays : involving humans and animals
2. Microbiological assays : making use of protozoan
organisms, bacteria, and yeast
3. Physicochemical assays : that include
spectrophotometric, fluorometric, chromatographic,
enzymatic, immunological, and radiometric methods
MINERALS
 MINERALS
Major mineral Trace mineral
Calcium (Ca) Iron (Fe)
Phosphorus (P) Zinc (Zn)
Chlorine (Cl) Copper (Cu)
Sodium (Na) Manganese (Mn)
Potassium (K) Fluorine (F)
Magnesium (Mg) Cobalt (Co)
Iodine (I) Selenium (Se)
Chromium (Cr)
 IRON (FE)

• Iron is an important mineral

• Deficiency in iron is the most common mineral deficiency in humans
• Iron is present in haemoglobin in the blood, myoglobin in the muscles,
enzyme systems in the body cells, and is also stored in the liver, spleen
and bone marrow
 IRON
Functions Effects of deficiency Sources RDA (mg/day)

•Iron is necessary for •Iron deficiency causes •Meat • Children 10

the formation of haemoglobin levels to •Meat products •Adolescents 13-14
haemoglobin, fall, which means that •Chicken •Adults: Males 10, f
which carries there is not enough •Cereals females 14
oxygen around the oxygen going to the •Eggs •Pregnant or
body body tissues •Pulses lactating women 15
•Green
•Its forms part of •It can lead to: Vegetables
myoglobin which 1. Tiredness •Fish
carries oxygen to 2. Paleness
the muscles 3. Breathlessness
4. Anaemia
•It is an important
part of enzyme • Anaemia is a
systems that use common condition
oxygen to release in Ireland especially
energy from food women
 ANAEMIA

• Definition & Cause: Anaemia is a disease caused by a shortage of

haemoglobin, as a result of insufficient iron in the diet, or an inability to
absorb iron
• It is more common in females due to menstruation
• Symptoms: Tiredness, dizziness, headaches, paleness, shortness of
breath & loss of appetite
 CALCIUM
• 99% of calcium in the human body is present in human bones
• It is also found in the blood, muscles and nerves
Functions Effects of Deficiency Sources RDA
mg/day
•Calcium plays a major •Rickets •Dairy products, •Children
role in the formation & •Osteomalacia in e.g. Milk, 800
development of bones adults cheese, eggs •Adolescent
& teeth
•Osteoporosis in the •Dark green s 1200
•Calcium is important in
blood clotting elderly vegetables e.g. •Adults 800
•Calcium is necessary •Tooth decay Spinach, •Pregnant/
for muscle contractions, •Poor blood clotting cabbage lactating
normal functioning of •Failure of the •Canned fish, women
nerves & membrane muscles to relax e.g. Salmon 1200
permeability (muscular spasms) •Fortified Flour
•Calcium is required to •Hard water
regulate metabolism in
the cells
ONE SERVING OF CALCIUM
71
 Zinc
Function
•Reinforces the immune system
•Protects against infection
•Needed for:
➢The metabolism of carbohydrate and
protein
➢The production of male sperm and female
ova
➢The formation of bone tissue and healing
wounds

Sources
•Zinc from animal foods, such as meat, liver,
eggs, poultry and milk, is more readily absorbed
than zinc from plant foods
•Seafood, wheat germs, nuts, pulses, bread
 Zinc
Effects of deficiency
•Deficiency is found in those whose diet is high in
refined cereals, and whose intake of animal protein is
low. Deficiency can cause:
➢Skin problems
➢General tiredness
➢Hair loss
➢Prolonged healing of wounds

RDA
•Zinc is not stored in the body so a daily intake is
required
➢4 – 7 mg for children
➢7 – 9 mg for adolescents
➢7 – 10 mg for adults
 Iodine
Function
•Very important as it is a part of the thyroid
hormone thyroxine, which is essential for
normal growth and physical and mental
development
•Also involved in maintaining metabolic rate
Sources
•Fish, meat, milk, table salt
Effects of deficiency
•Deficiency is rare in the Western world but it
may cause:
➢Goitre
➢Cretinism
➢Increased incidence of miscarriage and
still births
RDA
•150 g for adults, 90 g for children
 Potassium
Function
•Vital for the correct functioning of the heart muscles
and nerves
•Helps protein metabolism

Sources
•Found in nearly all foods including green veg,
wholemeal products, pork, fruit (especially bananas),
fruit juices, dairy products and grains

Effects of deficiency
•Deficiency is rare but it may cause:
➢Diarrhoea, excessive sweating, fatique, bloating,
insomnia

RDA
•As potassium is stored in the fluids of the body cells, it
is excreted, therefore a daily intake is essential
➢3 g for children, 3.5 g for adults
 Sodium
Function
•Needed to regulate body fluids
•Needed for energy release
•Needed for proper functioning of nerves and muscle
contraction

Sources
•Smoked fish, soy sauce, ham, bacon, olives,
processed foods and table salt

Effects of deficiency
•As sodium is found in small amounts in many foods
and is particularly high in processed foods, most
people have a higher sodium intake than they need.
High sodium intake has been linked to high blood
pressure and strokes

RDA
•RDA met by a high intake of processed foods
 INTER-RELATIONSHIP BETWEEN VITAMINS &
MINERALS
Vitamin Relationship with Minerals
1. Vitamin D •Works in the absorption of
calcium & phosphorus

2. Vitamin K •Works with calcium in clotting

blood

3. Vitamin C •Works in the absorption of iron &

calcium

4. Vitamin B6, B12, Folic Acid •Works with iron in the formation
of red blood cells
 ANALYTICAL TECHNIQUE

1 Sample preparation
2 Methods
1. EDTA complexometric titration
2. Precipitation titration
3. Colorimetric methods
4. Ion-selective electrodes (ISE)
5. Atomic absorption spectroscopy (AAS) and
atomic emission spectroscopy (AES)

AZG team – Department of Community Nutrition – Faculty of Human Ecology – IPB 78

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THANK YOU